Craig Squire

Steamed red emperor in banana leaf with papaya chilli and coconut salsa

Ingredients

800g fresh red emperor fillet
100ml coconut cream
4 pieces of banana leaf 20 cm square
5g ginger, finely chopped
5g coriander, finely chopped
1/2 bird's eye chilli, finely chopped
juice of 1/2 a lime
splash of fish sauce
papaya salsa

Method

Mix the chilli, ginger, coriander, lime juice, coconut cream and fish sauce together to make a marinade. Chill.

Blanch the banana leaves in boiling water then refresh in cold water.

Place the leaves shiny side down and stack fish fillet pieces in the centre of each leaf.

Apply marinade, then wrap by folding the sides over, then the front, then roll into the back edge. Trim any excess from the back edge.

Hold the parcel firmly and put it straight into the steamer tray.

Repeat for each parcel. Store the parcels on the steamer tray in the fridge until you are ready to cook them. They can be prepared the day before.

Steam at a rapid boil for 12-15 minutes, check if fish is cooked by opening one or if the juices are seeping out white and coagulated.

Garnish by slicing open the banana leaf, spoon some papaya salsa down the edge of the parcel and onto the plate.

Papaya salsa

Ingredients

1 large greenish papaya
40g fresh grated coconut
5g coriander (5-6 sprigs)
5 ml rice wine vinegar
100ml peanut oil
50ml coconut milk
1 lime
1/2 birds eye chilli
salt and pepper

Method

Dice the papaya into 5mm pieces.

Zest, segment and juice the lime.

Finely chop the chilli and coriander.

Gently mix all the remaining ingredients and season to taste.